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4.3 of 5 (132)

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 12.3 g
  • Cholesterol: 9.6 mg
  • Sodium: 134.2 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 10.2 g

View full nutritional breakdown of Bruschetta-Stuffed Mushrooms calories by ingredient
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Bruschetta-Stuffed Mushrooms

Submitted by: CHEF_MEG
Bruschetta-Stuffed Mushrooms

Introduction

All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!
Number of Servings: 2

Ingredients

    2 portabella mushrooms (or 6 baby portabella mushrooms)
    1 shallot, diced
    1/4 C red pepper, diced
    1/4 C zucchini, diced
    2 C baby spinach, stems removed
    1 clove garlic, smashed
    2 T flax seed meal
    1 T olive oil
    1 T balsamic vinegar
    1/2 Roma tomato, sliced
    1 oz mozzarella cheese
    2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.






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Member Ratings For This Recipe


  • Incredible!
    29 of 29 people found this review helpful
    Delicious---tastes just like the portabella mushrooms we ate at a five-star restaurant! Yum! We cooked ours on the grill. - 10/24/09

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  • Incredible!
    11 of 11 people found this review helpful
    YUM!! i lOVE mushrooms and this one is FANTASTIC!!! prep doesnt bother me...i love to cook and this feeds that love without the usual high cals! - 10/17/09

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  • Incredible!
    9 of 12 people found this review helpful
    Loved it! Very filling meal when eaten with a serving of brown rice on the side. - 11/29/09

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  • Very Good
    8 of 8 people found this review helpful
    These mushrooms were pretty good, although I definitely think they needed a little salt and pepper. I *did* make a mistake when I was making them, though. I meant to double the recipe, but forgot to double the filling ingredients. Added prepared quinoa for to stretch the filler, and it was good! - 7/21/10

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  • Incredible!
    8 of 8 people found this review helpful
    Nothing short of incredible. I fixed them today for Father's Day exactly as the recipe suggests. I was afraid the presentation would not be as good as the picture. They look beaurtiful and are delicious...win, win. Even the non-vegetarians loved them! This recipe is a definite keeper. - 6/20/10

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  • Incredible!
    8 of 8 people found this review helpful
    This recipe was delicious! Skipped the flax meal as I was out. Stirred in about 1 cup of leftover cooked brown rice to the zucchini, spinach and red pepper saute, which overfilled 4 medium portabella caps, served over fresh spinach. YUM! This recipe is definately in the weeknight rotation now. - 1/27/10

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  • Incredible!
    8 of 9 people found this review helpful
    Loved it! This will make regular rotation. I had extra "stuffing", so I threw it together with a little whole wheat pasta and balsamic vinegar; it made a nice extra meal. - 1/24/10

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  • Incredible!
    7 of 7 people found this review helpful
    My husband and I made this for company that was coming over. Half of us are vegetarian, half are not. We all loved this! I disagree that it's a lot of prep. It's really simple. We actually made the filling earlier in the day and stuffed and cooked the mushrooms later. - 12/16/10

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  • Incredible!
    6 of 6 people found this review helpful
    yummmm! i sub'd in 2 Tbsp. of Veggie Parm Cheese to make it vegan & didn't have any flax meal. - 6/28/10

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  • Very Good
    6 of 8 people found this review helpful
    A lot of prep, but pretty good. - 9/26/09

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  • Very Good
    5 of 5 people found this review helpful
    This was an excellent recipe. I added a little basil pesto for flavor and it was delicious. Thanks! - 3/3/10

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  • Incredible!
    4 of 4 people found this review helpful
    It's the balsamic vinegar at the end that did it for me, perfect touch! Love em! - 8/29/10

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  • Incredible!
    4 of 4 people found this review helpful
    My husband and I LOVED this dish. He even asked me to cook it for his parents when the come for a visit. It was super easy to make also. - 8/14/10

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  • Incredible!
    3 of 3 people found this review helpful
    I love this recipe! The only changes I made were I used a mix of spinach and mustard greens from the garden. I didn't add the vinegar, I was out. This is an absolute keeper. Thanks Meg!! - 10/16/10

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  • Very Good
    3 of 3 people found this review helpful
    This was delicious. I inceased the garlic and used about 4 garlic cloves (we love garlic) and used a little bit of salt and pepper to season the mushrooms prior to stuffing them. I served with brown rice. - 3/1/10

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  • Incredible!
    2 of 3 people found this review helpful
    Loved this dish! - 1/22/11

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  • Incredible!
    2 of 2 people found this review helpful
    amazing. left out the shallot and flax seed because i couldn't find any but still amazing - 1/15/11

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  • 2 of 5 people found this review helpful
    Delicious. - 1/8/10

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  • Very Good
    2 of 2 people found this review helpful
    Very good. I deleted the red pepper, added fresh basil and cremeni mushrooms along with a bit of fresh Parmesan cheese and it was the best. - 12/9/09

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  • Very Good
    1 of 2 people found this review helpful
    Yum! - 2/28/11

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  • Incredible!
    1 of 2 people found this review helpful
    Stuffed mushrooms, stuffed with nearly anything, are a weakness. These were awesome and we've added them to our mushroom recipes. - 2/26/11

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  • Incredible!
    1 of 2 people found this review helpful
    This was a great lunch..but why is it called "broiled"? - 2/3/11

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  • Incredible!
    1 of 2 people found this review helpful
    This was delicious! We will make this again! - 1/14/11

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  • 1 of 28 people found this review helpful
    well i think its having lots of chees so i am gona miss that naaaaaaaaaa nt gona try - 8/20/10

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  • 1 of 10 people found this review helpful
    I am going to try this for tomorrow. It sounds so delicious - 12/6/09

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